COCONUT RISOLES
Crust ingredients:
150 g wheat flour with medium protein
1 egg
¼ tsp. salt
300 ml milk
½ Tbsp. melted margarine
Filling ingredients:
300 ml coconut milk from ½ of coconut
1 screw-pine leaf
¼ tsp. salt
50 g sugar
100 g Scratched flesh of young coconut
25 g corn meal. Blend with 1 Tbsp. of water.
Lining ingredients:
100 g white part of egg, chop for dip
200 g ready dry coconut for lining
Oil for pan
Direction:
1. Mix all cover ingredients. Make a small pancake on a small frying pan.
2. Filling: Cook coconut milk, screw-pine, salt, sugar, boil up. Add the young coconut. Mix it well. Thick with solution of corn meal. Stir well until boiled.
3. Take one pancake, add the filling and roll it up.
4. Dip on egg whites. Roll on the dry coconut.
5. Fry on the half-heated oil.
